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Whole Grain Vanilla Pancakes

 A whole grain, higher protein pancake recipe made with 5 simple ingredients. Whip up a batch of these this morning for a healthy, filling and delicious breakfast!

 

2019 has been a year of pancakes for me. I’ve already had pancakes for breakfast this year more times than all of 2018, and I plan to keep this trend going. I’ve always loved pancakes, and I have had a blast creating some recipes using more nutritious ingredients without compromising on taste.

Typical pancake recipes are usually call for white flour and sugar, and often leave me feeling weighed down and bloated after eating them. Pancakes are also an unexpected source of high sodium! It’s a high priority of mine to eat a very filling and nutritious breakfast, because it has a direct effect on my energy levels for the day. I also usually exercise in the morning, so it is essential to refuel my body with a balanced meal afterwards. In my opinion, breakfast really is the most important meal of the day!

This recipe features spelt flour as a replacement for white flour. Spelt is whole grain, so it has a very similar nutrient content to whole wheat flour! It is a good source of fiber and is high in important nutrients like iron, magnesium and niacin. Spelt flour has a sweeter and lighter flavor than whole wheat, so it’s been one of my favorite flours to use recently. The pancakes are sweetened naturally with banana (and of course, a drizzle of pure maple syrup)!

This recipe makes 10 pancakes. You can easily store them in the fridge and reheat them for super fast breakfasts during the week!

 

Ingredients

  • 1 ripe banana, mashed
  • 2 large eggs
  • 1 individual 5.3 oz cup of vanilla Greek style yogurt (I like Siggi’s)
  • ½ cup unsweetened almond milk
  • ¾ cup spelt flour (I used this brand)
  • ½ tsp cinnamon
  • Avocado oil spray or butter for the pan
  • Pure maple syrup and fresh berries for serving

Instructions

  1. Whisk together mashed banana, eggs and almond milk in a mixing bowl. Add spelt flour and cinnamon and stir to combine. Add a little extra flour or almond milk to achieve thicker or thinner batter as desired.
  2. Heat oil spray or butter in nonstick skillet over medium heat.
  3. Use a ¼ cup measuring cup to pour batter into heated skillet. Cook for a few minutes until edges begin to brown and a few bubbles appear before flipping and cook for an additional 1-2 minutes. Re-oil the skillet before cooking another batch.
  4. Serve with a drizzle of real maple syrup and fresh berries.

 

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

 

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Zucchini Bread Pancakes with Berry Compote

The past few days, it has begun to really feel like late summer. I’ve been lucky enough to have a few weeks with my family on Martha’s Vineyard, and we are experiencing shorter days, less humidity, and cooler temperatures. Before we know it, fall will be rolling around – including pumpkin spice EVERYTHING.

Until then, I am soaking up every last bit of summer I can! Of course, this includes all my favorite summer foods. I’m loving watermelon, tomatoes, basil and peaches. I’ve been filling my plate with an abundance of this fresh produce, but I’ve also been treating myself to some less nutritious treats. One of my absolute favorites to indulge in during the summer is fresh baked zucchini bread from a local farm here on the Vineyard. It’s something that reminds me of my childhood, and I can’t help but reach for a slice when I’m on island.

These zucchini bread pancakes were inspired by my favorite zucchini bread, but without refined grains and excess added sugar. They are super moist and hearty, just like my favorite slice of zucchini bread! I used Elmhurst Unsweetened Milked Hazelnuts ™ in this recipe, as this has become my favorite milk alternative to use daily. I truly believe that when it comes to food, simpler is better, and Elmhurst® shares this same mindset. Their nut and grain milks all contain six ingredients or less, and their unsweetened varieties have just two. They also do not use any added gums or emulsifiers, which is rare to find in milk alternatives! Plus, Elmhurst plant milks have a super smooth consistency and taste creamier than other plant milks I have tried. They have 10 different varieties, including unsweetened and lightly sweetened choices. I’ve been itching to try their Chocolate Milked Peanuts – how delicious does that sound?! You can find Elmhurst products at Whole Foods, and here is the store locator! They also deliver any of their varieties if you order through their website.

If you guys are holding on summer like I am, these pancakes are for you!

 

Ingredients:

  • 1 and ¼ cup oat flour (use a blender to make this out of rolled oats)
  • 1 medium zucchini, grated
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tsp lemon zest
  • 1 egg
  • 1 cup Elmhurst Elmhurst Unsweetened Milked Hazelnuts
  • 1 tbsp maple syrup, plus more for serving if desired
  • ½ cup frozen raspberries
  • ½ cup frozen blueberries
  • 1 tbsp chia seeds
  • Butter, coconut oil or cooking spray for pan

Instructions:

  1. Using a paper towel or clean dish towel, squeeze out excess moisture from grated zucchini
  2. In a large mixing bowl, combine oat flour, baking powder, salt and cinnamon
  3. In a smaller mixing bowl, whisk together egg, hazelnut milk, lemon zest and maple syrup
  4. Add wet ingredients to dry, and stir to combine
  5. Fold in grated zucchini until mixture is well combined. Add more hazelnut milk as needed if batter is very thick
  6. In a cast iron skillet or frying pan, heat butter/oil/cooking spray over medium heat. Spoon batter into pan, using about 1/3 cup
  7. Cook pancakes until edges begin to brown, then flip, after 2 minutes or so
  8. While pancakes are cooking, prepare the berry compote: combine frozen berries and chia seeds in a shallow pan over medium heat. Stir occasionally until berries are cooked down and mixture begins to thicken
  9. Serve pancakes while still warm with a generous pile of berry compote and a drizzle of maple syrup.

This recipe makes about 10 pancakes.

I hope you guys give this recipe a try! If you make these zucchini bread pancakes, I’d love to see how they turn out! Tag @Elmhurst1925 and @daisybeet on Instagram 🙂